About
Come one, come all, and Meet-the-Classics Salad! May we introduce you to your new favorite pasta and bean salad, with three beans for extra creamy, hearty flavor, and with some oh-so-tender pasta. Can't forget that tangy and sweet sauce over everything, too! Meet-the-Classics Salad wants to make your taste buds' acquittance, and they'll be positively delighted to meet!
Ingredients
- 8 ounces small shell pasta
- 8 ounces fresh green beans, trimmed, cut into 1-inch pieces
- 1/2 cup celery, thinly sliced
- 1 (16-ounce) can pinto beans, drained and rinsed
- 1 (16-ounce) can red kidney beans, drained and rinsed
- 1 small shallot, minced
- 3 tablespoons rice wine vinegar
- 1 teaspoon lemon zest, plus 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 3/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup chives, optional, thinly sliced
Directions
Step 1 -In a large pot of salted, boiling water, cook the pasta to al dente, according to the package directions.
Step 2 -Drain the pasta and rinse it with cold water.
Step 3 -In a pot of salted, boiling water, add the green beans and the celery and cook, while covered, until crisp-tender, about 2 minutes.
Step 4 -Drain the green beans and the celery and plunge them into an ice bath to stop the cooking process, about 4-5 minutes.
Step 5 -Drain the green beans and the celery again.
Step 6 -In a large bowl, add the pasta, the green beans, the celery, the pinto beans, and the kidney beans.
Step 7 -In a medium bowl, add the shallots and the vinegar and let them stand for 5 minutes.
Step 8 -Add the lemon zest, the lemon juice, the Dijon mustard, and the honey to the shallot-vinegar mixture and whisk to combine.
Step 9 -Slowly add the oil to the vinegar mixture, while gently whisking, until well-combined.
Step 10 -Pour the dressing over the bean mixture.
Step 11 -Add the salt and the pepper to the pasta salad and toss to combine.
Step 12 -Serve sprinkled with the chives.
